Simple And Easy Cream Puffs Recipes

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CREAM PUFFS I



Cream Puffs I image

Puff pastry with a custard cream filling. Garnish with melted chocolate or a dusting of confectioners' sugar.

Provided by MYFBIL

Categories     World Cuisine Recipes     European     French

Time 1h30m

Yield 10

Number Of Ingredients 11

½ cup white sugar
5 tablespoons all-purpose flour
1 pinch salt
2 cups milk
2 egg yolks, beaten
1 teaspoon vanilla extract
½ cup shortening
1 cup water
1 cup all-purpose flour
1 pinch salt
4 eggs

Steps:

  • For the custard: In a small saucepan, combine 1/2 cup sugar, 5 tablespoons flour and a pinch of salt. Stir in milk, a little at a time, until smooth. Bring to a boil over medium heat, stirring constantly. Boil 60 seconds, then pour a small amount of hot liquid into the 2 egg yolks, and stir. Then return now heated egg yolks to saucepan and stir, over heat, until mixture starts to bubble again. Remove from heat, add vanilla. Cover and chill in refrigerator.
  • Preheat oven to 450 degrees F (230 degrees C).
  • For the pastry: In a medium saucepan, combine shortening and water and bring to a boil. Sift together 1 cup flour and a pinch of salt and pour all at once into boiling mixture. Stir vigorously until mixture forms a ball. Remove from heat, and add eggs, one at a time, stirring vigorously after each addition. Drop by spoonfuls onto baking sheet, or pipe into desired shape.
  • Bake 10 minutes in the preheated oven, then reduce heat to 400 degrees F (200 degrees C) and bake 25 minutes more, or until golden. Cool completely, split, fill with custard, and replace tops.

Nutrition Facts : Calories 255 calories, Carbohydrate 25.1 g, Cholesterol 120.4 mg, Fat 14.4 g, Fiber 0.4 g, Protein 6.4 g, SaturatedFat 4.1 g, Sodium 81.2 mg, Sugar 12.5 g

SIMPLE AND EASY CREAM PUFFS



Simple and Easy Cream Puffs image

Don't be afraid to make Cream Puffs! These little treats are so easy to make and taste as good, if not better than store bought ones.

Provided by Jo-Anna Rooney

Number Of Ingredients 7

1 cup boiling water
1/2 cup butter
1 cup flour
1/2 tsp salt
4 eggs
After they have cooled completely you can put the filling of your choice.
For these I just forced a tip and piped in whipped cream. Then I froze ours because we love the cream puffs at Costco that you eat slightly frozen.

Steps:

  • Preheat your oven to 375 degrees.
  • Bring 1 cup water to a boil in a saucepan.
  • Add the butter to the water and stir until it is melted.
  • Add the flour and salt all at once to the water mix.
  • Stir until a ball is formed.
  • Remove from heat, and add 1 egg. Beat. Let stand for 5 minutes.
  • Add the remaining eggs 1 at a time, and beat after each addition.
  • Let stand for 10 minutes.

EASIEST CREAM PUFFS



Easiest Cream Puffs image

Make and share this Easiest Cream Puffs recipe from Food.com.

Provided by Millereg

Categories     Breads

Time 1h20m

Yield 24-30 puffs, 12 serving(s)

Number Of Ingredients 6

1/2 cup low-fat margarine or 1/2 cup unsalted butter
1 cup boiling bottled water
1 cup sifted flour
1/2 teaspoon salt
4 eggs
confectioners' sugar

Steps:

  • If butter is not at room temperature, chop it up first.
  • Add butter to boiling water.
  • When butter is dissolved remove from heat.
  • Add flour and salt.
  • Beat with a spoon until it looks like putty (about 15 minutes).
  • Cool, add eggs unbeaten one at a time.
  • Beat until creamy.
  • Drop ¾ to 1 tablespoon of cream puff mixture, for each cream puff, onto a greased cookie sheet.
  • Bake for 10 minutes at 375°.
  • Reduce oven to 350° and bake for an additional 30 minutes.
  • Allow to cool.
  • To Serve: cut off the top and fill with whipped cream or vanilla pudding, then replace the top.
  • Sift small amount of powdered sugar over each cream puff.

CREAM PUFFS



Cream Puffs image

Provided by Food Network

Categories     dessert

Time 1h5m

Yield 30 servings

Number Of Ingredients 9

1 cup water
8 tablespoons (1 stick) unsalted butter
1/2 teaspoon salt
1 1/2 teaspoons granulated sugar
1 cup all-purpose flour
3 to 4 eggs, plus 1 egg for egg wash
2 cups heavy cream
2 tablespoons sugar
1/4 teaspoon vanilla

Steps:

  • To make the cream puffs: Preheat the oven to 425 degrees F. In a large saucepan, bring the water, butter, salt, and granulated sugar to a rolling boil over medium-high heat. When it boils, immediately take the pan off the heat. Stirring with a wooden spoon, add all the flour at once and stir hard until all the flour is incorporated, 30 to 60 seconds. Return the pan to the heat and cook, stirring, 30 seconds to evaporate some of the moisture.
  • Scrape the mixture into a mixer fitted with a paddle attachment. Mix at medium speed. With the mixer running, and working 1 egg at a time, add 3 of the eggs, stopping after each addition to scrape down the sides of the bowl. Mix until the dough is smooth and glossy and the eggs are completely incorporated. The dough should be thick, but should fall slowly and steadily from the beaters when you lift them out of the bowl. If the dough is still clinging to the beaters, add the remaining egg and mix until incorporated.
  • Using a pastry bag fitted with a large plain tip, pipe the dough onto the baking sheet, in 2-inch diameter rounds or balls. Whisk the remaining egg with 1 1/2 teaspoons water. Brush the surface of the rounds with the egg wash to knock down the points (you may not use all the egg wash). Bake 15 minutes, then reduce the heat to 375 degrees F and bake until puffed up, and light golden brown, about 20 minutes more. Try not to open the oven door too often during the baking. Let cool on the baking sheet.
  • To fill the cream puffs, place a pastry tip on your finger and poke a whole in the bottom of each puff. Whip the cream with the sugar and vanilla until stiff. Pipe whipped cream into each cream puff and chill until ready to serve, no more than 4 hours.
  • Notes about the recipe: The moisture in the eggs turns to steam and puffs the batter to try to release itself. You can fill them with anything.

CREAM PUFFS



Cream Puffs image

An easy and impressive way to make a great dessert. Whip them up and watch them disappear!

Provided by Shellie Wendel

Categories     Desserts

Time 55m

Yield 20

Number Of Ingredients 8

2 (3.5 ounce) packages instant vanilla pudding mix
2 cups heavy cream
1 cup milk
½ cup butter
1 cup water
¼ teaspoon salt
1 cup all-purpose flour
4 eggs

Steps:

  • Mix together vanilla instant pudding mix, cream and milk. Cover and refrigerate to set.
  • Preheat oven to 425 degrees F (220 degrees C).
  • In a large pot, bring water and butter to a rolling boil. Stir in flour and salt until the mixture forms a ball. Transfer the dough to a large mixing bowl. Using a wooden spoon or stand mixer, beat in the eggs one at a time, mixing well after each. Drop by tablespoonfuls onto an ungreased baking sheet.
  • Bake for 20 to 25 minutes in the preheated oven, until golden brown. Centers should be dry.
  • When the shells are cool, either split and fill them with the pudding mixture, or use a pastry bag to pipe the pudding into the shells.

Nutrition Facts : Calories 189.7 calories, Carbohydrate 15.2 g, Cholesterol 76.9 mg, Fat 13.3 g, Fiber 0.2 g, Protein 2.9 g, SaturatedFat 8 g, Sodium 230.6 mg, Sugar 8 g

EASY CREAM PUFFS WITH VANILLA FILLING



Easy Cream Puffs With Vanilla Filling image

Every time my family has a get together, my Aunt Bev is in charge of bringing the cream puffs. No matter how many times I've asked her for the recipe, I continue to lose it. I figured posting it here would keep it at hand forever. Don't let the steps involved trick you--these will be the easiest (and most delicious!) puffs you'll ever try!

Provided by Battle in Seattle

Categories     Dessert

Time 50m

Yield 12 serving(s)

Number Of Ingredients 11

1 cup water
1/2 cup butter
1 cup all-purpose flour
4 eggs
1 (3 1/2 ounce) vanilla instant pudding mix
1 cup milk
2 cups heavy whipping cream, well chilled
1 ounce unsweetened chocolate
1 tablespoon butter
1 cup confectioners' sugar
2 tablespoons hot water

Steps:

  • For the puffs: Preheat oven to 400.
  • Heat water and butter to a rolling boil in a medium sized saucepan. Turn heat down to low, and stir in flour with wooden spoon. Stir vigorously over low heat about 1 minute or until mixture forms a ball.
  • Remove from heat, and either place mixture into stand mixer or have a hand mixer ready. Add eggs all at one time, and beat everything together until smooth and shiny.
  • Drop dough by scant 1/4 cup 3 inches apart onto ungreased baking sheet.
  • Bake 35-40 minutes until puffed and golden brown. (Do not pull out too early or they will "fall." It is better to slightly overbake than to underbake!).
  • Remove from oven, and cool to room temperature.
  • For the filling: While the puffs are baking, in a medium to large mixer bowl, blend pudding with milk until all lumps are gone on low speed.
  • Add whipping cream, and beat on medium speed for two minutes or until soft to semi-firm peaks form. Refrigerate mixture until puffs are ready to be filled.
  • For the icing: Melt chocolate and butter over low heat in small saucepan. Remove from heat; stir in confectioner's sugar and about 2 tablespoons of hot water (more or less). Beat until smooth. Consistency should be able to "drizzle.".
  • Assembly: Either cut tops off completely, or cut to the back to leave a "hinge." Fill puffs with pudding mix, replace tops, then drizzle with chocolate icing. Refrigerate until serving time. Best served day of.

Nutrition Facts : Calories 369.6, Fat 27.1, SaturatedFat 16.4, Cholesterol 150.6, Sodium 226.6, Carbohydrate 28.2, Fiber 0.7, Sugar 17.5, Protein 5

CREAM PUFF SHELLS



Cream Puff Shells image

Talk about convenience! Just one easy batch of this mouthwatering recipe from our Test Kitchen yields 16 buttery cream puff shells that freeze beautifully for up to 3 months-and that's just about the whole summer! They thaw in minutes and taste as yummy as the day you baked them...we promise!

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 16 cream puff shells.

Number Of Ingredients 7

1-1/4 cups water
3/4 cup butter
1/4 teaspoon salt
1-1/4 cups all-purpose flour
5 eggs
2 tablespoons milk
1 egg yolk

Steps:

  • In a large saucepan, bring the water, butter and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. , Drop by 2 rounded tablespoonfuls 3 in. apart onto greased baking sheets. In a small bowl, whisk the milk and egg yolk; brush over puffs. Bake at 400° for 30-35 minutes or until golden brown. Remove to wire racks. Immediately split puffs open; remove tops and set aside. Discard soft dough from inside. Cool puffs. Freeze for up to 3 months., To use frozen cream puff shells: Remove from the freezer 15 minutes before filling.

Nutrition Facts : Calories 139 calories, Fat 11g fat (6g saturated fat), Cholesterol 103mg cholesterol, Sodium 145mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.

CLASSIC CREAM PUFFS



Classic Cream Puffs image

The foundation of the perfect cream puff is light, airy pâte à choux, which is made with eggs, flour, and butter. Once the cream puffs are shaped and baked, they're filled with a rich homemade pastry cream.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes about 28

Number Of Ingredients 6

1/2 cup (1 stick) unsalted butter, cut into pieces
1 teaspoon sugar (optional)
1/2 teaspoon salt
1 cup all-purpose flour
5 large eggs
No-Fuss Pastry Cream

Steps:

  • Preheat oven to 375 degrees. Line two baking sheets with parchment paper.
  • In a medium saucepan over medium-high heat, combine butter, sugar, salt and 1 cup water. Bring to a boil and quickly stir in the flour with a wooden spoon. Continue to stir until a film forms on the bottom of the pan.
  • Remove from heat and transfer contents to a bowl to cool slightly, about 3 minutes. Add 4 eggs, one at a time, stirring vigorously to entirely incorporate egg after each addition.
  • For the egg wash, whisk together the remaining egg with 1 tablespoon water. Set aside.
  • Transfer the pate a choux to a large pastry bag fitted with a 5/8-inch plain tip. Pipe 1-1/2-inch rounds onto each prepared pan. Gently smooth the pointed peaks with a moistened finger, rounding tops to ensure even rising. Brush tops with reserved egg wash. Bake until puffs rise and are golden brown, about 30 minutes. Let cool on sheets on wire racks. Puffs can be stored at room temperature for up to 1 day.
  • Transfer pastry cream to a pastry bag fitted with a 1/8-inch plain round tip. Insert the tip into the opening of each pastry, and pipe to fill with pastry cream. Serve immediately.

CUTE CREAM PUFFS RECIPE BY TASTY



Cute Cream Puffs Recipe by Tasty image

Here's what you need: dark chocolate, unsalted butter, water, milk, granulated sugar, salt, all-purpose flour, large eggs, egg, heavy cream, powdered sugar, vanilla extract, small piping bag, large piping bags

Provided by Julie Klink

Categories     Desserts

Yield 10 cream puffs

Number Of Ingredients 14

¼ cup dark chocolate, melted
½ cup unsalted butter, 1 stick
½ cup water
½ cup milk
3 tablespoons granulated sugar
1 teaspoon salt
1 cup all-purpose flour
4 large eggs
1 egg, beaten, for egg wash
2 cups heavy cream
3 tablespoons powdered sugar
1 teaspoon vanilla extract
1 small piping bag, or zip-top bag
2 large piping bags, or zip-top bags with standard round tips

Steps:

  • Preheat the oven to 425˚F (220˚C). Line 2 baking sheets with parchment paper. Chill a large bowl in the freezer.
  • Add the melted chocolate to a small piping bag or zip-top bag and cut ⅛ inch (3 mm) off the tip of the bag.
  • Pipe 10 sets of ears, eyes, noses, mouths, and paws onto 1 of the parchment-lined baking sheets. Chill in the refrigerator until ready to use.
  • Make the puffs: in a medium pot, bring the butter, water, milk, sugar, and salt to a boil over high heat.
  • Once the liquid begins to boil, remove the pot from the heat and immediately add the flour, stirring constantly with a wooden spoon until the liquid is absorbed and the mixture begins to form a ball.
  • Return the pot to the heat and cook for another 30 seconds to remove excess moisture. Remove the pot from the heat. Working quickly, add the eggs one at a time, stirring until each one is fully incorporated before adding the next. Continue stirring until the dough starts to pull away from the sides of the pan and is thick and glossy. Transfer the batter to a piping bag or zip-top bag fitted with a round tip.
  • Pipe 1-inch (2-cm) dollops of batter on the prepared baking sheet, spacing them at least 1-inch (2-cm) apart.
  • Dip a fingertip in the egg wash and gently press down any points, then brush the egg wash lightly all over the puffs.
  • Bake for 10 minutes. Reduce the oven temperature to 350˚F (180˚C), and continue to bake for 20 minutes more, until golden brown.
  • Transfer the puffs to a wire rack and cool until able to handle. Cut the tops off of the puffs with a serrated knife. Let cool completely.
  • Make the whipped cream: add the heavy cream and powdered sugar to the chilled bowl and beat with an electric hand mixer or whisk until stiff peaks form. Transfer the whipped cream to a piping bag or zip-top bag fitted with a round tip.
  • Pipe mounds of whipped cream into the puffs. Add the tops of the puffs and decorate with the chocolate faces.
  • Enjoy!

Nutrition Facts : Calories 396 calories, Carbohydrate 20 grams, Fat 34 grams, Fiber 0 grams, Protein 7 grams, Sugar 9 grams

CREAM PUFFS



Cream Puffs image

These versatile and tender pastry puffs are stuffed with a traditional cream filling. We also have many other tempting filler ideas for you.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h55m

Yield 10

Number Of Ingredients 15

1 cup water
1/2 cup butter or margarine
1 cup Gold Medal™ all-purpose flour
4 eggs
1 package (4-serving size) vanilla instant pudding and pie filling mix
1 cup milk
1 teaspoon rum extract
1 teaspoon ground nutmeg
1/4 teaspoon ground ginger
2 cups whipping cream
Powdered sugar
2 cups whipping cream
1/4 cup granulated or powdered sugar
1 teaspoon peppermint extract
5 or 6 drops red or green food color

Steps:

  • Heat oven to 400°F. In 2 1/2-quart saucepan, heat water and butter to rolling boil. Stir in flour; reduce heat to low. Stir vigorously over low heat about 1 minute or until mixture forms a ball; remove from heat. Beat in eggs, all at once; continue beating until smooth.
  • On ungreased cookie sheet, drop dough by slightly less than 1/4 cupfuls about 3 inches apart. Bake 35 to 40 minutes or until puffed and golden. Cool away from draft, about 30 minutes.
  • Make one of the fillings (directions below). Cut off top third of each puff and pull out any strands of soft dough. Fill puffs with filling; replace tops. Cover; refrigerate until serving. Store covered in refrigerator. Eggnog Fluff Filling: In large bowl, beat pudding mix, milk, rum extract, nutmeg and ginger with electric mixer on low speed until well blended. Add whipping cream; beat on high speed 1 to 2 minutes or until soft peaks form. Fill puffs. Serve immediately, or cover and refrigerate up to 3 hours. Just before serving, sprinkle with powdered sugar or brush tops with light corn syrup and sprinkle with colored sugar or nonpareils. Peppermint Whipped Cream Filling: In large bowl, beat ingredients with electric mixer on high speed until stiff peaks form. Fill puffs. Serve immediately, or cover and refrigerate up to 4 hours.

Nutrition Facts : Calories 370, Carbohydrate 26 g, Cholesterol 165 mg, Fiber 0 g, Protein 6 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 260 mg

EASY 'CREAM PUFFS'



Easy 'Cream Puffs' image

Prepare our Easy 'Cream Puffs' in just 5 minutes! Fill croissants with vanilla pudding and drizzle chocolate on top to make delicious Easy 'Cream Puffs.'

Provided by My Food and Family

Categories     Home

Time 10m

Yield 8 servings

Number Of Ingredients 4

1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1-1/2 cups cold milk
8 mini croissants (3-1/2 inch), split
2 oz. BAKER'S Semi-Sweet Chocolate, melted

Steps:

  • Beat pudding mix and milk with whisk 2 min. Refrigerate 5 min.
  • Fill croissants with pudding. Drizzle with chocolate.

Nutrition Facts : Calories 330, Fat 15 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 40 mg, Sodium 460 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 7 g

FINGER-LICKING GOOD MINI CREAM PUFFS



Finger-Licking Good Mini Cream Puffs image

This recipe is quick and easy to whip up and the kids will love it! They are perfect to pack for a picnic or to have as a snack for family game night I guarantee you can't eat just one...hey are so addicting & they're perfect for satisfying any sweet tooth! -Jennifer Erwin, Reynoldsburg, Ohio

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield about 2-1/2 dozen.

Number Of Ingredients 10

1/2 cup water
1/4 cup butter
1/2 cup all-purpose flour
1/4 teaspoon salt
2 large eggs
VANILLA FILLING:
1 package (3.4 ounces) instant vanilla pudding mix
1-3/4 cups 2% milk
1 cup frozen whipped topping, thawed
Confectioners' sugar

Steps:

  • Preheat oven to 400°. In a small saucepan, bring water and butter to a rolling boil over medium heat. Add flour and salt all at once; beat until blended. Cook, stirring vigorously, until a film forms at the bottom of the pan, about 4 minutes. Remove from heat; let stand 10 minutes., Add eggs, one at a time, beating well after each addition until smooth. Continue beating until mixture is smooth and shiny. Drop dough by 1-in. balls 1-1/2 in. apart onto parchment-lined baking sheets. Bake until puffed, very firm and golden brown, 25-30 minutes. Cool on wire racks., Meanwhile, whisk together pudding mix and milk for 2 minutes or until thickened; let stand 5 minutes. Fold in whipped topping. Cut puffs in half. Fill cream puffs with vanilla filling; replace tops. Dust with confectioners' sugar; serve immediately.

Nutrition Facts : Calories 52 calories, Fat 3g fat (2g saturated fat), Cholesterol 18mg cholesterol, Sodium 64mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.

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From sugarspunrun.com


EASY CLASSIC FRENCH CREAM PUFFS - HOUSE OF NASH EATS
2020-07-15 Preheat oven to 400 degrees F. Fill a piping bag with a large round tip with the choux pastry and pipe 12 large puffs, each using about ¼ cup of the choux pastry, onto a parchment lined baking sheet. Dab your finger in water and press down any points on top. Bake for 35 to 45 minutes until golden brown.
From houseofnasheats.com


BASIC OLD FASHIONED CREAM PUFFS RECIPE - THE QUICK JOURNEY
2021-07-07 How to make Cream filling for Cream Puffs. Combine sugar, salt, flour, and milk in a saucepan on medium heat. Whisk the mixture and allow it to come to a boil. Simmer on the stove for 5 minutes, stirring continuously. Add the egg yolks and vanilla, stirring continuously for 5 …
From thequickjourney.com


EASY 20 MINUTE CREAM PUFF RECIPE - SIZZLING EATS
2016-11-14 Combine the heavy whipping cream, vanilla extract, and confectioners sugar into a large bowl. 1 pint heavy whipping cream, 1 tsp vanilla extract, 1/4 cup confectionery sugar. Using a mixer, beat on high until peaks form and remain steady. Add the filling to a pastry bag and pipe into each snowflake.
From sizzlingeats.com


HOW TO MAKE CREAM PUFFS FROM SCRATCH - FIFTEEN SPATULAS
2018-05-22 Taste and adjust vanilla and salt levels if needed. Chill the pastry cream in the fridge while you make the cream. Combine the heavy whipping cream and 2 tbsp sugar in a bowl and whip with either a hand mixer or a whisk until it forms soft peaks. Fold this mixture gently into the pastry cream to lighten it.
From fifteenspatulas.com


EASY CREAM PUFFS - FAMILY FRESH MEALS
Lightly grease and flour large cookie sheet or use parchment paper, drop batter by HEAPING tablespoons into 10 mounds. Bake for 35-40 minutes or until golden. Turn off oven and leave in oven 15 minutes. Cool on wire rack. Time to make the whipped cream! Pour the 1 cup of heavy whipping cream into a mixing bowl.
From familyfreshmeals.com


CREAM PUFF DOUGH RECIPES
Steps: Preheat oven to 375 degrees. Line two baking sheets with parchment paper. In a medium saucepan over medium-high heat, combine butter, sugar, salt and 1 cup water.
From recipes.servegame.org


10 BEST CREAM PUFF FILLING RECIPES | YUMMLY
2022-05-18 butter, eggs, coconut cream, cream puffs, salt, cassava flour and 6 more Chocolate Caramel Cream Puffs Moms and Munchkins vanilla extract, confectioners sugar, brown sugar, vanilla, caramel sauce and 13 more
From yummly.com


EASY MINI PUFFS | KING ARTHUR BAKING
Preheat the oven to 425°F. Lightly grease (or line with parchment) two baking sheets. To make the choux pastry: Combine the water, butter, and salt in a medium-sized saucepan. Heat until the butter has melted, and bring to a rolling boil. Remove from the heat and add the flour all at once, stirring vigorously until the mixture smooths out and ...
From kingarthurbaking.com


EASY HOMEMADE CREAM PUFFS - YOU'RE GONNA BAKE IT AFTER ALL
2020-06-08 In the bowl of an electric mixer, add the pudding mix and 1 cup of milk. Mix for a minute on low, scrape down the bowl, then mix for another minute, then add the 2 cups of chilled whipping cream and beat on medium until soft peaks form, about 2 minutes. Refrigerate until ready to fill puffs.
From bakeitafterall.com


AMAZING AND FOOLPROOF MINI CREAM PUFFS RECIPE | MEL'S KITCHEN CAFE
2021-01-02 Place an oven rack in the lower-middle position. Preheat the oven to 400 degrees F (decrease by 25 or 50 degrees if using a dark coated pan). Lightly grease a 24-cup mini muffin tin or a 12-cup regular muffin tin (you’ll bake in two batches). In a medium saucepan, bring the water and butter to a simmer over medium heat.
From melskitchencafe.com


13 SCRUMPTIOUS CREAM PUFF FILLINGS YOU CAN PREPARE IN NO TIME
2018-08-06 11. Bailey’s Cream Puffs. Irish Cream Profiteroles (Cream Puffs) Photo by Go Go Go Gourmet. Liquor and dessert just got even better when mixed together in a very easy and epic cream puff recipe. These Bailey’s Cream Puffs are absolutely the best liqueur-flavored dessert perfect for adult parties.
From homemaderecipes.com


SUPER SIMPLE CREAM PUFFS | THE DOMESTIC REBEL
2019-05-01 Let cool thoroughly, about 1 hour. Split the top 1/3 of the cream puff off with a serrated knife. For the filling: In the bowl of a stand mixer, cream together the heavy cream, confectioners' sugar, and vanilla on high speed until stiff peaks form. Pipe the whipped cream in the cream puffs and top with the cream puff lid.
From thedomesticrebel.com


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